Cavoli ripieni, also known as Cavul ripein in the local dialect, is a traditional dish from the Emilia-Romagna region in Italy. This dish consists of stuffed cabbage leaves, which are filled with a flavorful mixture of ground meat, rice, and herbs. The cabbage leaves are then rolled up and cooked in a rich tomato sauce. Cavoli ripieni can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find Cavoli ripieni at the famous Tamburini deli, located in the heart of the city. This historic shop offers a wide range of traditional Italian products, including the ingredients needed to make Cavoli ripieni. In Modena, you can visit the Mercato Albinelli, a bustling market where you can find fresh cabbage and other ingredients for this dish. In Parma, the Salumeria Garibaldi is a great place to find high-quality meat for the filling of Cavoli ripieni.

Here is a classic recipe for Cavoli ripieni:

– 1 large cabbage
– 500g ground meat (a mixture of beef and pork)
– 1 cup cooked rice
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped parsley
– Salt and pepper to taste
– Tomato sauce for cooking

1. Bring a large pot of salted water to a boil. Add the cabbage and cook for about 10 minutes, or until the leaves are tender. Remove the cabbage from the pot and let it cool.
2. In a large bowl, mix together the ground meat, cooked rice, onion, garlic, Parmesan cheese, parsley, salt, and pepper.
3. Carefully remove the cabbage leaves, making sure not to tear them. Place a spoonful of the meat mixture onto each leaf and roll it up, tucking in the sides.
4. In a large pot, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage leaves on top and cover with more tomato sauce.
5. Cook the Cavoli ripieni over low heat for about 1 hour, or until the cabbage is tender and the flavors have melded together.

Cavoli ripieni is a traditional dish from Emilia-Romagna that has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition. This recognition ensures that the dish is made following specific specifications, including the use of local ingredients and traditional cooking methods. Some of the specifications for Cavoli ripieni include:

– The use of cabbage from Emilia-Romagna
– The use of a mixture of beef and pork for the filling
– The inclusion of cooked rice, onion, garlic, Parmesan cheese, and parsley in the filling
– Cooking the stuffed cabbage leaves in a tomato sauce

– “Cavoli ripieni: la ricetta tradizionale” – Giallo Zafferano (
– “Cavoli ripieni” – Emilia-Romagna Turismo (